John Whaite served up tasty Korean Disco Chips using oven chips on Steph’s Packed Lunch.

The ingredients are: 1kg oven chips, 200g kimchi or sauerkraut or pickled red cabbage, 1/2 can sweetcorn (198g), drained, and a small handful of coriander leaves roughly chopped.

For the gravy: 50g unsalted butter, 1 banana shallot, finely chopped, 1 garlic clove, minced, 2 tbsp plain flour, 2 tbsp tomato ketchup, 2 tbsp gochujang (Korean chilli paste), 1 tbsp cider vinegar, 1 tsp Worcestershire sauce, 1 tbsp dark sou sauce, 500g chicken stock and 500g beef stock

For the cheese sauce: 200ml evaporated milk, 100g matured cheddar cheese and salt to taste.

See recipes by John in his book titled: John Whaite Bakes At Home available from Amazon now.